Rice Cooker Chiffon Cake
1.
The ingredients are reserved. (I forgot to shoot the carrot)
2.
Separate egg yolk and egg white.
3.
Whisk the egg yolk and 20 grams of fine sugar until the sugar melts and the egg liquid becomes thick. Add the salad oil and milk to the egg yolk liquid in batches (it is best to add a spoonful and stir well before continuing to add).
4.
After the carrots are rubbed into a puree with a wiper, add them to the egg yolk. Stir well.
5.
Mix low-gluten flour, baking powder and salt, sieve and add to the egg yolk.
6.
Use the left, right, and left method to mix evenly until there are no small flour particles.
7.
Add 3 drops of white vinegar to the egg whites and beat them with an electric whisk until large bubbles.
8.
Add 20 grams of sugar and continue to beat until the egg whites are finely foamed.
9.
Add 20 grams of sugar, and the egg whites continue to be beaten. There will be more and more fine bubbles, and the volume will continue to increase until all the bubbles are evenly white and delicate like fresh cream. It feels that the foam is elastic and the upper part is straight, but the end will be slightly curved. This stage is called wet foaming and is suitable for making angel cakes and cake rolls.
10.
Add another 20 grams of sugar and continue to beat the egg whites. You can feel that the egg whites are thicker and the whisk resistance increases. At this time, if the egg whites are lifted by the whisk head, the whole part of the egg whites will remain elastic and In a straight state, the mixing is complete. This stage is called dry foaming. The egg whites of many cakes are required to be beaten to this stage.
11.
Mix the egg yolk roux with 1/3 of the egg white paste, quickly stir evenly, then continue to add 1/3 of the egg white paste and mix evenly, and finally add the remaining egg white paste and mix evenly. Preheat the rice cooker for 2 minutes, pour in the mixed batter, shake out large bubbles, and sprinkle with raisins.
12.
Press the cooking button, two minutes later, switch the rice cooker to the heat preservation position, block the vent with a towel, and keep it stuffy for 20 minutes.
13.
Press the cooking button again, and it will take 20 minutes. If you are not sure whether the cake is cooked, you can insert a toothpick into the bottom of the cake. If there is no cake mucus on the toothpick, the cake is cooked.
14.
Take the cake out and let it cool on the wire rack.
15.
It's pretty high.
16.
Finished picture.
17.
Finished picture.
18.
The internal organization is pretty delicate.
Tips:
Beating the egg whites is one of the most critical steps in making cakes. It is best to use fresh eggs. The egg whites that have been left for too long have low viscosity, high alkalinity, and are not easy to beat.
The egg white is alkaline, and a small amount of tartar powder, lemon juice or white vinegar and other acidic materials can be added to neutralize its properties. Sugar can increase the viscosity of the egg white and support the structure, increasing the stability of the base. The whipped egg white should be used immediately, and it should be mixed quickly and gently when mixed with other materials, otherwise the egg white will easily defoam and collapse.
The container for the egg whites should not contain a little water or oil, which will affect the whisking effect of the egg whites. The egg whites must be beaten until hard foaming, that is, the egg whites can stand upright without sagging by lifting the peaks with the egg beater. If the egg whites are not beaten enough, the cake is small and easily collapses.
When mixing the egg white batter and the egg yolk batter, use a rubber spatula to stir the batter up and down, instead of stirring in a circular motion, and the speed should be fast so that the egg white is not easy to defoam and collapse in a short time. When stirring, stick to the bottom of the basin.
I personally think that when mixing the batter, using a manual whisk is faster than using a rubber spatula, and it is easier to mix evenly.
If it is a computer version of the rice cooker, the last step, when the cake is cooked, the rice cooker will trip by itself.
